Serves 4
Ingredients
Salad
4 ears of corn, husked with the silk removed
1⁄2 cup finely chopped onion
1 can black beans, rinsed and drained
1 jalapeño pepper, chopped (with the seeds if you like it hot)
1 red bell pepper, seeded and chopped
1 cup cherry tomatoes, halved
Dressing
1⁄2 cup lime juice
2 tsp olive oil
1 tsp mild chili powder
1⁄2 tsp cumin
1⁄2 tsp salt
1⁄4 tsp pepper
Grilled Tex-Mex Salad
Directions
1. Place the corn on a grill and roast, turning often, until golden brown on the outside. (You can boil the corn instead.)
2. When corn cools, cut the kernels off into a bowl.
3. Add the onions, beans, jalapeño, red bell pepper, and tomatoes, and set aside.
4. For dressing: Combine ingredients in a small bowl and pour over the corn mixture and toss. Let sit in the refrigerator for an hour, or overnight, before serving.